The original recipe for this bar only has 5 grams of protein per bar, however you can increase the protein content by adding protein powder. Add some water to the protein powder to make into a paste and add to the recipe.

Cacao nibs are small pieces of cacao beans; most are heated but I prefer using them undamaged by heat (look for those labeled "raw"). They add a rich, dark-chocolate crunch to recipes. To make date paste, mash semisoft, pitted dates, such as organic medjool, by hand. Dates vary in moisture content, so you may need to add a teaspoon of water if yours don't hold the dry ingredients together.

Ingredients

1 cup raw almonds

1 cup date paste (about 12 large dates), packed

1/4 teaspoon sea salt

3 tablespoons goji berries

2 tablespoons cacao nibs

1 teaspoon vanilla extract or 1/2 teaspoon ground cinnamon (optional)

Directions

Line a baking sheet (any size) with parchment paper. Grind raw almonds into a powder using a food processor. In a large bowl, mix together ground almonds, date paste and salt. Add goji berries, cacao nibs, vanilla or cinnamon, if using. Mix well. Press dough evenly into tray to desired thickness (doesn't need to fill entire tray). Cut into bars. Store in an airtight container. Will keep for at least 1 week in fridge.